Persimmons in Jelly

Description

Soak
1 Tbsp. gelatine in 1/4 cup cold water. Add 1 cup boiling
water, and when dissolved, add 1/2 cup sugar, few grains
salt, 1/4 cup lemon juice and 1/2 cup cold water. Put a
thin layer of mixture in a fancy mold, rinse with cold
water, and leave until firm. Cut 2 or 3 persimmons in 8ths
and remove skin. Fill mold with alternate layer of fruit
and almost firm jelly. Chill until firm. Turn out and
serve with cream.